Burgers…Again??

So it’s that time of the year to go crazy and make all different sorts of burgers as seen here, here, and even here. So as you can tell, when it comes to summertime cooking, burgers are my go-to staple.

In this particular case I went a tad above and beyond and even made the rolls- a combination of plain flour and whole wheat flour and topped with roasted sesame seeds and sea salt.

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And then there’s the burger. A wonderful combination of beef and seasonings all packed together and grilled to perfection. In this instance, I went with the smoked bacon I had made a while back (sad to say as I am writing this I am all out and will have to make another batch), some fresh sliced avocado, and a nice semi-fried egg ready to ooze out after that first bite. All this with a side of Polish pickles and some homemade potato salad- don’t ask how to make that, it seems like everytime I whip up a new batch I am always adding different ingredients.

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Enjoy.

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Beef Cube Kabobs

Sorry for the few days away but was visiting my brother and his girlfriend down in Maryland. We had a nice time hanging out, eating/drinking (both in the apartment as well as down in Bethesda- we went to Jaleo) and did some exploring- consisted of some downtown shopping one day and the following day to the botanical gardens and nature area. Also to note some pics to come of food made for the occasion as well 🙂

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For now a quick post of some beef-cube kabobs we had done last week. The cubes I cut up the day before, threw in a ziploc bag and threw in a combination of spices and dark spiced rum (we have Kraken). Along with them we put on red onion pieces, baby carrots, potatoes (white and red) and I cut up some pears. All the fruits/veggies were tossed in some olive oil with various spices and put on the skewers. Right before putting the beef on I tossed them in my homemade bbq sauce.

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Enjoy.

Continuing the Barbecue Trend- Pulled Chicken Sandwiches

Lately with the weather and Summer being almost upon us, there have been an influx of recipes and posts pertaining to various types of barbecuing. Keeping up with the trend, I went a slightly different route then the normal version (usually pork), and went with Pulled Chicken Sandwiches.

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For the chicken, I had boneless thighs which I initially tossed on the grill and used a little oil/honey combination which seem to be a nice combination for keeping the chicken very juicy on the inside and a nice crisp outer-coating. After this step, I took the chicken and tossed in the 5-quart Le Creuset. I proceeded to scoop in my homemade barbecue sauce (spice coming from Anaheim Pepper) aand I poured in some spiced rum as well for a little moisture. I then covered the dish, tossed in the oven at 200 degrees and let it go for a few hours.

In the meantime, I decided some type of potato would be in order. Since I had decided we would have sandwiches, I went the route and cut up some potatoes and proceeded to cook in the oven to make some homemade french fries. My seasoning mix for them included: white-truffle infused oil, sweet paprika, finely diced garlic, ground peppercorn, and salt.

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Throw in a side of pickles (counts as my green vegetable) and you have a complete meal.

Enjoy.

Stuffed Pork with Some Roasted Potatoes

Here is another somewhat easier meal to do if you take the time and plan ahead. In this case, I made some simple roasted pork along with some potatoes to go with.

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From my past experiences working in a meat room during part of my college tenure, I came to learn the various cuts of meat as well as different cuts of meat which are in actuality the same thing, just cut differently to look different. This is very apparent when it comes to boneless pork. Your boneless roasts are utilized as: roasts, pork chops (thick or thin) and also these lovely pieces they call country-style ribs (comes from the end roasts as opposed to the chops coming from the center part). So as it is cheaper by the pound to get the roast, I do that and then cut at home to whatever thickness I may choose. For the instances of stuffing- I make them a little thicker. I typically buyt whatever else I may need in the same grocery trip (unless I already have the needed supplies) so then when I get home, I can prep the meals, and then freeze the meals.

Here, I did a simple stuffing of apple pieces, diced up red onion, some brie cheese, and I crushed up some walnuts. Put these in a bowl together, mix and then cut a slit in the middle of the chops (not quite all the way through) and then stuff. Then weeks later since these are prepped and frozen, I can take them out and toss right in the oven.

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The potatoes I find it quicker to par-boil them, rinse under cold water to stop the cooking process, dice up and then sautee in oil and other spices. Here I used some olive oil, cut up some garlic, sweet paprika, salt, and some fresh parsley.

Enjoy.

Fresh Bacon- Hmm, Let’s Make Some Burgers… Part Two

So, at the beginning of the week I finished (quite successfully) my first attempt of making my own bacon- which can be found here. So with fresh bacon, beautiful weather, and having the time to barbecue, of course I’m going to take another crack at type of burgeri with past attempts beinf found here and here.

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In this instance with the bacon imparting a slightly sweet flavor from the pecan woodchips, I wanted to add flavors to accent. I just so happened to have on hand a cheddar infused with cranberries and cinnamon- that seemed like a good place to start having a little tart and a slight spice. Now with sweet and salty ahh, need something a little fat and oily so I made some fresh onion straws and then a vegetable to sort of soak it all in (fresh spinach leaves). And finally, can never leave out the side of homemade potato salad.

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Enjoy.

Grilled to Perfection: Ribeye, Corn on the Cob, and Potatoes

It’s evenings like yesterday that you can never complain about- mid 70’s, sunny, and a slight breeze. Which als means it is the perfect time to fire up the grill and what is better then tossing on some steaks.

These nice ribeyes were basted in some olive oil and then I applied two different salts: one being a black-garlic salt and the other being a cabernet infused salt.

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Now for the corn, I soaked the husks, basted the cobs and sprinkled on a spice mixture. The potatoes were par boiled, cooled, and then cut in half. I then spread on a little bit of butter, tossed on some spices and wrapped them individually in aluminum foil and tossed on the grill.

I left the potatoes and corn to grill for a while and I left the steaks out on the counter to get closer to room temperature. When the vegetables were getting close to being done, I took a small soufle bowl tossed in some pecan wood chips, water and placed on the grill. I then proceeded to throw on the steaks cooking each side for a couple of minutes.

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Back inside, I had some re-hydrated lobster mushrooms sauteeing in the mushroom juice and some truffle infused oil. These were then tossed on top of the steaks upon completion.

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Enjoy.

Grilled Baby-backs- a few styles.

Now that I can assume the weather should stay moderately warm, I can say grilling season is here to stay. I can then say it has been fun doing some experimenting with different ways of preparing baby back ribs for the grill.

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For the first round, I prepared a dry rub of red onions, garlic, salt, pepper, sweet peppers, rosemary, chili powder, brown sugar, and scallions. I placed the rack on a sheet pan and poured a little whiskey in the bottom, foil-wrapped, and left in the refrigerator for two days.

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After two days, I then started off by slow cooking the pan in the oven at 200 degrees for 2 hours. I then put them on the grill and used a homemade sweet-tangy barbecue sauce which I did in two coatings. The side of corn I soaked the husks and basted the corn with a mixture of oil, balsamic vinegar, salt and pepper.

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For the second round I started off a little differently. I used some of the same spices as with the first time, but then I turned it into a moist rub by the addition of finely dicing up some pineapple and mixing it with some tequila. I then also added some tequila to the bottom of the pan.

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I did a similar cooking prep except I turned the oven to 180 degrees instead of 200. I also did a lighter addition of barbecue sauce (same kind but I added some more smoky elements and chili powder to offset a little more with the sweetness of the rub).

In this instance I decided to make some homemade fries (which I cooked in the oven at 380 degrees). I cut the potatoes up into strips, lightly basted them with some olive oil and used some salt, pepper, diced up garlic and scallions and baked. Upon completion, I tossed them in some truffle-infused oil and served.

Overall, both cases for preparing the ribs were a success. I felt the moister rub (and possibly the slightly lower oven temperature) left a slightly moister rib when fully cooked/grilled, but at the same time I love having that thick, partially starting to blacken sauce on my ribs. In the end, can’t go wrong with either route.

Enjoy.